How to make it
Make the ponzu sauce by mixing together the lemon juice, rice vinegar, Lee Kum Kee Panda Brand Premium Cooking Soy, mirin, and light brown sugar. Whisk together until combined, then place in the fridge until ready to use.
Using a sharp knife, slice the salmon against the grain into thin slices. Arrange them on a plate and then cover and place in the fridge for 1 hour before serving.
Take the salmon out of the fridge and then spoon the ponzu sauce over the salmon, place thin red onion slices on top, season with maldon salt, black pepper and the capers. Garnish with a lemon wedge and serve right away.